How to make homemade beer from bread. Carbonated beer drink (imitation dark variety) made from black bread. Homemade Ale or Beer Recipes

Some people don't like store-bought beer. They enjoy brewing beer at home. Companies and enterprises are engaged in brewing. There is a wide range of brands and varieties on store shelves. People love this drink.

Beer is a low-alcohol drink characterized by a bitter taste and hop aroma. This is the first drink created by alcoholic fermentation. The ancient Sumerians, who lived 9,000 years ago, brewed a drink from barley malt. According to assumptions, the predecessor appeared in the Stone Age. In those days, people made it by fermenting cereals.

Home brewing is popular today, because a homemade drink tastes better than a store-bought one.

I'll tell you about the intricacies of cooking at home. Following these tips, you will prepare a treat in the kitchen. The main thing is to take the necessary ingredients: brewer's yeast, malt, hops and water.

Some people buy special hops, I use homemade ones. I have “female” hops growing in my dacha, which I collect and prepare. Hops ripen in August. The collected raw materials are dried and crushed.

Malt represents sprouted grains of wheat, barley or rye. I use barley. I brew beer from grain or malt extract. It’s not easy to grow malt; I buy it at the store.

Video tips

Classic recipe

To prepare beer, you will need a spacious vessel for wort, a fermentation container, a thermometer, a water doser, a wooden spoon, a siphon tube and, of course, bottles with corks.

Preparation:

I pour three liters of water into a saucepan, add a kilogram of sugar, stir and bring to a boil. Place the container with malt extract in heated water for 15 minutes.
Upon completion of the procedure, pour malt extract and sugar syrup into the fermentation vessel. I stir.
I pour 20 liters of pre-filtered water into the same vessel. The main thing is that the temperature of the solution is suitable for fermentation. It's 20 degrees.
I add yeast. The procedure is very responsible; the quality of the homemade drink depends on the quality of fermentation of the wort. Brewer's yeast is sold together with malt extract.
I pour the yeast into the container with the wort evenly and as quickly as possible. It is not recommended for the future drink to come into contact with air for a long time.
I close the lid of the fermentation vessel tightly so that air does not get inside. Then I install a water dispenser - a rubber stopper that closes the hole in the lid. I pour chilled boiled water into the device.
I move the closed vessel into a dark room with a temperature of 20 degrees. I age the wort for a week. I do not open the lid during fermentation.
After the specified time has passed, I bottle it and add hops, a natural flavoring agent. I put a few hop cones in each bottle, and only then do I fill the bottles.
I add sugar to each bottle at the rate of two teaspoons per liter. After the bottle, I cork it, shake it and leave it in a cool place for 14 days to ripen.
After this period, the homemade foamy drink is suitable for consumption.

If you're tired of store-bought beer or don't trust modern producers, use my recipe. By the way, you can give a glass of homemade beer to your guests as a New Year's gift.

Recipe for brewing beer from hops

The taste of homemade beer will surprise you, since it differs from store-bought beer; homemade beer has a different level of quality.

Ingredients:

yeast - 50 gr.
boiling water - 10 liters
dry hops - 100 gr.
sugar - 600 gr.
molasses - 200 gr.
some flour

Preparation:

I grind hops with flour and sugar.
I pour the resulting mixture into a vessel with 10 liters of boiling water, stir and leave for three hours.
I filter the liquid and pour it into a barrel. Add yeast and molasses to this and mix.
I leave it to wander. No more than three days.
Then I pour it into clean bottles and seal it.
All that remains is to send the beer to a cold place for one week to ripen.

How to make beer from bread

European monks began brewing beer in the 12th century. Later, their Russian colleagues borrowed the cooking technology. For a long time, home brewing was prohibited in our country, but with the advent of democracy, this opportunity became available to everyone.

I’ll look at two time-tested methods of making homemade beer, and you, choosing a convenient option, will prepare a wonderful nectar.

Preparation is divided into 3 stages: cooking, fermentation and ripening.

You can buy a mini-brewery and special beer wort to simplify the brewing procedure.

Ingredients:

sugar - 200 gr.
malt - 400 gr.
crackers - 800 gr.
hops - 200 gr.
yeast - 35 gr.
water - 13 liters
peppercorns

Preparation:

In a large bowl I mix 100 grams of sugar, 400 grams of malt and twice as much breadcrumbs.
I pour boiling water over two hundred grams of dry hops and add a few peppercorns.
I dilute 35 grams of yeast in 6 liters of heated water and add a mixture of pepper and hops. I stir.
I leave the container with the resulting pulp in a warm room for a day. I don't cover it with a lid. Then I add 100 grams of sugar and pour in 4 liters of heated water.
I put the dishes on low heat and cook for 4 hours. It shouldn't boil.
The next day I repeat the cooking. Afterwards, I drain the liquid and add 3 liters of boiled water to the slurry.
After 60 minutes, I drain the liquid again and add it to the first decoction. Then I boil the wort, skim off the foam and strain.
I bottle it and seal it tightly. Two weeks of aging in a cool place and homemade beer is ready.

Video of brewing real grain beer

Homemade instant beer

Ingredients:

malt - 200 gr.
hops - 200 gr.
yeast - 35 gr.
water - 10 liters

Preparation:

I mix two hundred grams of grated hops with the same amount of ground malt. I pour the resulting mixture into a linen bag.
I pour boiling water in a thin stream through the bag into a large container. I mix the grounds in a bag, filter and cool 10 liters of solution.
I add 35 grams of yeast diluted in warm water to the container with the solution. I leave it to ferment for two days.
Afterwards the yeast will sink to the bottom. I bottle homemade beer and seal it.
I put the bottles in the refrigerator for 4 days.

Own home brewery

Now you can prepare the drink at home. You are convinced that this does not require special equipment. What to drink it with, decide for yourself. In my opinion, homemade beer goes well with

The technology of making beer from bread is a repeatedly proven technique, the implementation of which results in a tasty, aromatic and refreshing drink that has already appealed to many gourmets and connoisseurs of light alcohol.

On the other hand, experienced brewers warn that the technology for making beer from bread is a simplified version, so the finished drink well imitates the taste of real hoppy beer, but from a technological point of view it is not actually such. But for lovers of new things and experimenters, this did not become something serious and they boldly took on the implementation of this recipe in ordinary home conditions.

Bread Beer Recipe – Bold and Tasty

In order for a home brewer to make beer from bread under normal household conditions, he will need:

Purified drinking water – 5 l;
Black rye bread – 1 kg;
Hop cones – 30 g;
Granulated sugar – 300 g;
Yeast – dry – 5 g; pressed - 20 g per 5 liters of wort;
Rye malt – 150 g.

Any rye bread is suitable for making beer according to this recipe, and hop cones can be bought at the nearest pharmacy or market. Since the strength of beer made from bread is formed due to the fermentation of sugar, the user will be able to regulate its amount independently, focusing on his tastes and preferences. It is worth noting that beer with a strength of 6 to 8% will not be appreciated by all lovers of this drink, and a beer with a strength of less than 2% will be more reminiscent of kvass than a real intoxicating malt drink.

In order to achieve the best effect in preparation, it is important to use top-fermenting brewer's yeast. If it is not possible to get these, then you can replace them with regular bakery ones, but it is worth considering that a slight smell of alcohol may appear in the finished drink.

Although fermented rye malt adds original notes to beer, it is quite possible to do without it.

The technology for making beer from black bread consists of the following steps:

Place the hop cones in a saucepan, add 1.3 liters of water and boil over low heat for 30 minutes, stirring thoroughly, and cool the resulting broth to room temperature;
The oven is heated to a temperature of 180 degrees, and the black bread is cut into thin slices, after which they are laid out on a baking sheet and placed in the oven for 20-25 minutes. At this stage, it is important to prevent the bread from burning, which will subsequently give the finished drink a strong bitterness;
The finished crackers are placed in a saucepan, rye malt and 100 g of granulated sugar are added to them, after which the whole mixture is poured with a decoction of hop cones;
The yeast is activated in accordance with the manufacturer's recommendations and added to the pan with breadcrumbs;
The entire mixture is stirred until a homogeneous mass is obtained, after which the pan is covered with a lid and placed in a dark, warm place for 24 hours;
After 24 hours, add 200 g of granulated sugar to the beer wort and pour in 2.5 liters of drinking water, after which everything is thoroughly mixed again;
The wort is poured into a fermentation container, its neck is tied with gauze and placed in a warm place for 3 days, and the wort is stirred every 12 hours;
At the end of the period, the wort is filtered through several layers of gauze, and the liquid part is hermetically sealed;
The grounds that remain from the wort are poured into 1 liter of boiling water, stirred and left under the lid for 30 minutes, after which they are also filtered through cheesecloth;
The liquid part is brought to a boil and simmered for 5 minutes over low heat, then cooled to room temperature and filtered;
The cooled infusion is mixed with strained wort, to which 50 g of granulated sugar can first be added;
Beer is poured into bottles, sealed hermetically and placed in a dark place for 5-6 hours;
After this time, the drink is placed in the refrigerator and kept for 15 days so that the beer releases all its properties.

The shelf life of the finished drink is up to 6 months, and the strength varies from 3 to 5%.

The history of brewing exists since Ancient Egypt. Now this popular drink is everywhere, sold in large quantities in grocery stores and bars in many varieties.

It's quite can be cooked at home using only natural products and ordinary equipment. In this regard, a simple recipe can give better results than when prepared in production.

There are many beer recipes with interesting ingredients. In the traditional case, it consists of the following components:

Malt— barley grains, a natural filter during production. The raw material should be white, have a pleasant smell, and not sink when placed in water. It is ground, leaving the husk intact.
Hop divided by variety. Aromatic and bitter types are used, which are combined in the preferred proportion: either the beer will be bitter or with a hop aroma.
Yeast It is preferable to choose beer houses. Ordinary ones are also suitable if the required type cannot be found.
Spring, filtered or (worse) boiled water.
A little Sahara for carbonation, it improves taste and makes the foam dense. Homemade beer recipes also come with honey.

All products for making beer at home are easy to purchase. The requirement for yeast (like all other ingredients) is the best quality.

Interesting! The light beer recipe uses regular drying. And to dark varieties add 10% caramel, dried in the oven with a light roast.

Home brewery equipment

All cooking recipes only require. Namely:

30 liter saucepan (preferably enameled);
fermentation;
thermometer for temperature control;
gauze up to 5 meters;
silicone hose to remove sediment from the drink;
chiller - a device for cooling wort or a bath with cold water;
a hydrometer that measures sugar content (optional);
bottles for the finished product.

Attention! Sometimes a tap is installed at the bottom of the pan through which the liquid is drained. How to brew homemade beer is described below.

Classic recipe

To implement the traditional method of brewing beer at home, you first need wash, dry, sterilize all the dishes. Product composition:

water - 32 l;
barley malt - 5 kg;
hops - 45 g;
brewer's yeast - 25 g;
sugar (sand) 8 g/l.

It is possible to prepare beer at home according to step by step instructions:

Pour 25 liters of water into a pan and heat it to 80°C. Ground malt is immersed in a gauze bag, covering the container with a lid. Keep the composition for 1.5 hours at a temperature of about 72°C, periodically turning on the heat under the pan.
Increase the temperature to 80 degrees and hold it for 5 minutes. After this, the bag of malt is removed, washed with 7 liters of the remaining water, which is added to the wort in a large saucepan. Now all the sugars in the malt have been used.
Boil the wort, remove the foam and add 15 g of hops. Boil for 30 minutes, then add a second portion of hops - 15 grams. After boiling for another 50 minutes, pour out the last of the hops and simmer for up to 15 minutes, then turn off.
The wort must be cooled quickly (in no more than 30 minutes). The purity of the drink depends on this. The pan can be lowered into a bath with as cold water as possible. After this, the contents are poured into a new container through gauze.
Brewer's yeast is diluted according to the instructions on the package and poured into the wort with stirring. The container is transferred to a dark place where the contents ferment for a week (up to 10 days) with a water seal at a temperature of about 22°C.
After 12 hours, fermentation will become intense, lasting up to 3 days. Bubbles should come out of the water seal. As carbon dioxide escapes, the drink will become lighter in color. The absence of bubbles for a whole day is a sign of readiness.
Carbonation (saturation with carbon dioxide) improves taste and creates dense foam. Sugar (8 grams per liter) is poured into bottles and beer is poured using a narrow hose, eliminating sediment. Leave about 2 cm near the throat (for “breathing”) and seal it. After this, secondary fermentation begins.
Bottles are stored for up to 3 weeks at temperatures up to 23°C in the dark, after which they are transferred to the refrigerator.

This recipe contains a step-by-step guide on how to brew beer at home. Product you can try right away, but if you keep it in the cold for a month, the taste will improve thanks to endurance.

Based on this cooking method for beginners (and not only) you can come up with other recipes.

Other DIY cooking recipes

Beer is prepared at home using recipes based on a variety of components.

It is made from grain, berries, bread or crackers, with or without yeast. The following methods will help you make homemade beer with original ingredients.

Cherry

Beer, the recipe of which includes cherry fruits, has long been made in Belgium under the name scream. This is not the only type of cherry beer drink, but the most traditional.

In fact 30% liquid, from which it is prepared, is juice. The cherry beer recipe includes the following products:

Pilsen lager malt - 4 kg;
Crystal malt - 0.3 kg;
chocolate malt - 135 g;
corn flakes -700 g;
barley popcorn (puffed) -700 g;
20 g each of Whitbread Golding and Tettnang hop varieties;
Saaz hops - 10 g;
Irish moss - 10 g;
water - 28 l;
ripe cherries - 4.5 kg.

The preparation steps are as follows:

The wort is boiled for 1.5 hours, with the first two varieties of hops added at the beginning of the process. And 15 minutes before the end of the boil, add the Saaz variety. Irish moss is added 10 minutes before the end.
Cool to 22°C.
This is a beer without yeast. It is poured into barrels, where it is stored for up to 4 months, after which cherries are added.
Ripening lasts up to 8 weeks, while the strength increases.

Cherry beer can be made with yeast, but this method is preferable.

How to make rye?

There is rye beer dark and light depending on the type of malt. The shade can be copper-orange or dark red.

Making light beer at home involves reducing the proportion of rye malt to 50%, replacing it with barley or wheat, and also eliminating the light roasting of this ingredient.

rye malt - 3 cups;
honey - 2 cups;
hops - 100 g;
yeast - 1.5 sticks;
sugar - 1 tbsp. l;
water (boiling) - 10 l.

You need a container with the ability for liquid to flow out at the bottom, like a samovar.

The stages are as follows:

Grind hops and malt, place in a linen bag. Mix the yeast with a tablespoon of sugar and leave to rise.
Put honey in a saucepan, boil the samovar and pour water from it through a bag into a large container. Stir the malt.
When there is enough water in the pan with honey, you need to mix the contents, let it cool and add yeast.
The yeast will drop, after which you need to pour the liquid into bottles and keep in a dark place for up to 4 days. The drink is ready.

There are many other similar methods for making grain beer.

Bread based

Beer is also produced from bread, including the stages of brewing, fermentation and maturation. Compound:

malt - 400 g;
sugar - 200 g;
hops - 200 g;
crackers - 800 g;
yeast - 35 g;
pepper - peas;
water - 13 liters.

The recipe for homemade bread beer is implemented in the following steps:

In a large saucepan, mix half the sugar, malt and crackers. Add pepper to scalded hops with boiling water.
Dissolve the yeast in 6 liters of warm water, combine it with hops and pepper, and stir. Place in a dark place for a day, without covering. Add the remaining sugar and pour in warm water, 4 liters. Cook over low heat, without bringing to a boil, for 4 hours.
Boil the next day, then drain the liquid. Add 3 liters of boiled water to the porridge. After an hour, drain the liquid, combining it with the previous portion.
Boil the wort, remove the foam and filter. Fill the bottles with the product, close tightly, and place in a cool place for two weeks until ready.

Viennese

The recipe for Viennese beer will require the following composition:

Vienna malt - 3.8 kg;
Pilsen malt - 1 kg;
“Istra” hops – 28 g;
hops “Early Moscow” - 20 g;
yeast (S-33);
2 oranges - zest.

Beer is prepared in the following steps:

Wort is made: malt is mashed and water is added. Cooking lasts 75 minutes at 65°C.
First, Istrinsky hops are added, and after 20 minutes, Early Moscow hops are added. The beer is brewed for an hour, then cooled to 22°C.
Yeast is added, everything is mixed and left to ferment for up to 10 days. Temperature - from 18 to 25 degrees.
The composition is filtered, orange peel is added. The beer is left to mature for 2 weeks.
The composition is filtered. It's ready, but we can wait another month. The general storage period is up to six months.

Velvet

The recipe for making velvet beer deserves attention with honey and cinnamon. Compound:

rye malt - 12 kg;
wheat malt - 1.2 kg;
black bread - 4.8 kg;
yeast - 100 g;
cinnamon - 1 g;
molasses - 1 kg;
honey - 200 g;
raisins - 600 g;
hops - 140 g;
water.

It is prepared in the following steps:

Dry, grind the bread, mix with other ingredients except water. The hops are scalded with boiling water.
Water is added, the mixture is brought to a porridge state, after which it ferments for 6 hours.
26 liters of boiled water are poured in. In a tightly closed form, the composition settles for a day in a warm place.
The liquid is drained, water is added, 6 liters. The container is left for another 6 hours.
Drain again, mix the drained liquids and pour into sealed bottles.
Ripening is carried out in the cold 12 days.

But the same result that can be obtained using home technology will not work. That is why it is recommended to study the secrets of brewing.

We recently told you how to make beer at home, and today we want to offer a few more recipes.

Table beer:
- 35 liters of water;
- 6 kg of malt;
- 5 kg of granulated sugar;
- 300 ml water;
- 200 ml wine;
- 200 g raisins;
- 200 g of hops;
- 1/3 tbsp. yeast.
Mix raisins, hops and sugar, pour wine and 300 ml of water into the mixture, then boil for 30-40 minutes and strain. Then add malt to the resulting broth and pour in water - bring everything to a boil and cool to about 30°C, add yeast and leave to ferment for 8 days. From time to time you need to remove the resulting foam. After the specified period, pour the beer into bottles, cork and put in a cool place.

Beer made from bread

Velvet beer:
- 32 liters of boiled water + water for wort;
- 4.8 kg of black bread;
- 2 kg of rye malt;
- 1.2 kg of wheat malt;
- 1 kg of molasses;
- 600 g raisins;
- 200 g honey;
- 140 g of hops;
- 100 g of yeast;
- a pinch of cinnamon.
Cut the bread into pieces, dry and grind. Scald the hops with boiling water. Dilute the yeast with warm water. Add yeast, malt, honey, molasses, cinnamon, raisins and hops to the bread, pour warm water over the mixture to form a slurry, and leave to ferment for 6 hours. After the specified time, pour 26 liters of water into the mixture, close the container with a lid and place in a warm place for a day. The next day, pour the infusion into a clean container. Refill the wort with 6 liters of warm boiled water, leave for 5-6 hours and also drain. Mix both resulting infusions (plum), strain, bottle, seal and place in a dark, cool place to mature for 12 days.

Homemade beer recipes with plants

Mint beer:
- 3 liters of water;
- 3 tbsp. granulated sugar;
- 3 handfuls of mint;
- 50 g yeast;
- 1 packet of vanilla sugar;
- 1 crust of bread.
Boil water and pour mint into it in a container with a lid. Close the lid and steep the mint in water for an hour. After the specified time, strain the infusion. Grind some sugar with yeast and roll the bread crust in it. Place the crust in the mint infusion, add granulated sugar and place the mixture in a warm place. When foam appears on the surface of the drink, add vanilla sugar to it, stir and pour into bottles, seal and put in a cool place.

Beer made from pine shoots:
- 2 kg of pine shoots per bucket of water;
- 800 g of granulated sugar per 12 liters of finished infusion.
You can try making this beer in the near future - in May. Cut young shoots about 6-8 cm long from the pine tree, fill them with water, bring to a boil and cook for 30-40 minutes. Then strain the broth through several layers of gauze and add 800 g of granulated sugar for every 12 liters of liquid. Next, the strained broth with sugar should be put on fire and cooked until a thick syrup (similar to molasses) is obtained. Pour the finished drink into bottles and cap it or store it in a barrel. In a cool place, such pine beer can be stored for up to one year.

Homemade Ale or Beer Recipes

Butterbeer Ale:
- 500 ml of ale;
- 1 egg yolk;
- 30 g brown sugar;
- 20 g butter (unsalted);
- 1 tsp. ground licorice root;
- 1/4 tsp. anise seeds
Take an enamel pan with a thick bottom, pour ale into it and heat over medium heat. As soon as the ale begins to boil, add anise seeds and licorice, bring to a boil, reduce the heat and, stirring, cook for another 5 minutes. Then remove the drink from the heat and leave to steep for 10 minutes. In the meantime, prepare a homogeneous mixture of sugar, egg yolk and butter. Strain the ale into a clean saucepan, heat it and quickly add the egg mixture into it, stirring with a whisk. Continue whisking the ale until smooth and foamy. Then pour into mugs and serve.

Spiced beer:
- 500 ml of unfiltered beer or ale;
- 250 ml cream;
- 2 eggs;
- 3 tbsp. Sahara;
- 1.5 tsp. butter;
- a pinch of ginger;
- a pinch of cloves;
- a pinch of cinnamon;
- a pinch of grated nutmeg.

Heat the beer, add spices and remove from heat. Beat eggs with sugar. Put the beer back on the fire and, stirring constantly, add the eggs. Make sure the beer doesn't boil. Meanwhile, melt the butter in a double boiler or microwave and pour it into the beer. Don't forget to stir. Cook the mixture for about 5-7 minutes more. Then you need to cool the beer and pour cream into it, put it back on the fire and, stirring, heat it up. Don't boil! Then let the drink cool and serve.

Beer is one of the most popular drinks known to people since ancient times. The exact date of its origin is unknown, but mention of it dates back to Ancient Egypt. Today, dozens of varieties of this drink are offered on store shelves, cafes, bars and restaurants. But the best is considered to be at home. Many people do not even realize that this is a simple process that does not require specific skills and equipment. So what do you need to make wheat beer at home? Let's talk about this in the article.

Product for connoisseurs

Some will decide that it is easier to buy a bottle of beer in the store and not waste time preparing it. But true lovers of the foamy drink will not spare their time and effort to create a real, original and unique product.

After all, production requires only four ingredients, which can be bought at any specialty store, and simple equipment. The result will be wheat beer, unfiltered, without preservatives.

Ingredients

To prepare the drink at home, you only need four main ingredients: water, malt, hops and yeast. They are used in the basic recipe. In the future, you can introduce additional components that will improve the taste of the beer and give it a special, original flavor. These can be fruits, spices and various combinations of malt. The key is to use quality ingredients, stick to the recipe, and be patient.

Malt

Malt is a cereal grain (only corn and rice are not sprouted) that remains in a hard husk. It is this that will serve as a natural filter. Wheat beer is made from wheat grains. Malt greatly affects the taste and quality of the drink.

Therefore, the preparation of this component is an important step. The malt has a slightly sweet taste, pleasant aroma and white color. The grains are pre-ground in a special mill so that the husk remains intact. Light wheat beer is made from naturally dried malt. To give the drink a dark color, this ingredient is pre-fried.

Hop

This is another important ingredient in a foamy drink. You can buy it in a store or prepare it yourself. Only the cones of the “female” plant are used. They should have a yellow or reddish tint.

After collection, they are dried and crushed using a press. The density of the foam also depends on their quality. There are two types of hops: bitter and aromatic. If you want to give the drink a spicy bitterness, then use the first variety. To obtain aromatic beer, you need to choose a second type of hop.

Yeast and water

Yeast is an important component. They should only be of high quality and, if possible, special beer ones. Only dry and live yeast will provide excellent results. It is better to take clean and soft water. Spring water is best suited. But if you don’t have it purified and filtered, then just boil it and cool it. Bad water will spoil the taste of beer.

Inventory

To make homemade wheat beer, you don’t need any special equipment or equipment. Everything you need can be found in any kitchen. You will need a large (about 30 liters) enamel pan. For convenience, you can make a drain tap at the bottom.

You will also need another container for The necessary tool is a thermometer, since during the cooking process you need to control the temperature. You also need to prepare a piece of gauze about 5 meters long. To bottle beer you will need glass or plastic bottles, preferably dark in color, and a thin hose to drain the drink. That's all you need to make delicious beer.

Basic recipe

You can start cooking with the basic recipe. Subsequently, based on it, you can come up with new recipes and get a richer taste and aroma, and maybe even invent your own signature recipe. First, fry the wheat and barley grains (500 grams) in a frying pan or in the oven. This will give us dark wheat beer. Then grind the roasted grains using a meat grinder and mix with a small amount of chicory (30 grams). Place this mixture in a large saucepan and add 3 liters of water.

Place the pan on the fire and bring to a boil. This process is very important, since the quality of the resulting wort greatly affects the taste of the beer. After this, remove the container from the heat and add sugar (5 cups), hops (500 grams) and lemon zest. Mix everything thoroughly and leave for several hours in a warm place. When the temperature is at room temperature, strain the beer through several layers of gauze into a fermentation vessel. We leave it for three days, and then pour it into prepared bottles. Store the drink in a cool place.

Tsarskoe Beer

Homemade wheat beer can serve as an excellent basis for preparing other varieties of this drink. Take 7 grams of cinnamon and coriander, two glasses of sugar, three lemons, 15 grams of ginger, 25 liters of homemade beer and two handfuls of hops. Pour the finished homemade beer into a saucepan. In a separate frying pan, fry the sugar until it turns into caramel. You should not allow it to burn, so as not to spoil the taste of the beer. Then pour boiling water over the caramel and stir. Pour some water into a separate pan and add all the spices and herbs, chopped lemon and cook for about 20 minutes.

Separately, boil the hops for 30 minutes. We strain the decoctions. Mix hot water with spices and then add hop decoction to them. Mix everything and pour into homemade beer. Mix and send to a cool place. If the beer was fresh, then the drink will be ready in two weeks, and if it is aged, then it can be consumed in 1-2 days.

Flavored beer

There's always room for creativity when brewing beer. By sticking to the basic recipe, you can add different ingredients that will give the drink new notes. The main thing is to show imagination and not be afraid of experiments. You will need 35 liters of water, 6 kilograms of wheat malt, 5 kilograms of sugar, 200 grams of raisins, 200 milliliters of water, 200 grams of hops and a third of a glass of yeast. First, mix raisins, sugar and hops in a separate saucepan. Fill them with a small amount of water (300 milliliters) and wine. Place the container on the fire and boil for 30 minutes. After this, add malt and water to the broth and bring it to a boil. Cool the beer to room temperature and add the yeast. We leave the drink to ferment for a week. Next, you just need to pour it into bottles, close the lids and put it in a cool place. Aromatic wheat beer is ready. It is better to keep it for 10 days so that it acquires its unique taste. You can try other additives to suit your taste.

Beer made from bread

Wheat beer will have a richer taste if you use wheat and rye bread in this recipe. To prepare, take 32 liters of boiled water, 4.8 kilograms of rye bread, 1.2 kilograms of wheat and 2 kilograms of rye malt, 200 grams of honey, 1 kilogram of molasses, 600 grams of raisins, 100 grams of yeast, 140 grams of hops and a little cinnamon. First you need to cut the bread into pieces, dry it and grind it.

We first scald the hops with boiling water, and dilute the yeast with warm water. Now mix the bread, yeast, malt, molasses, honey, hops, raisins and cinnamon and fill this mixture with warm water until it becomes a paste. It must go through the fermentation process for 6-7 hours. Then add 26 liters of water to this mixture and leave it in a warm place for a day. After this, pour the contents into a clean container. Pour another 6 liters of water into the remaining wort and leave for several hours. Then drain the contents and mix with most of the drink. We strain the beer and bottle it. We close them with lids and send them to a dark, cool place to ripen.

Conclusion

Once you try wheat beer, the reviews of which speak for themselves, you will no longer want to buy the finished product. The drink, prepared at home, is natural, without preservatives. It can be prepared to your taste, using different ingredients and obtaining new tastes and aromas. The success of home brewing depends on the quality of the starting materials. If you strictly adhere to the technology and recipe, the result will exceed all your expectations. Of course, the drink will taste different from the store bought one, but this does not mean that it will be worse.